Broccoli Potato Casserole

Easy enough for me to make, healthy, and a hit with the whole family. Flexible, too! Quantities I used worked for an 8-9" round pan but use whatever you have and adjust as desired

SERVING/YIELD5

PREP TIME

15

min

COOK TIME

50

min

LEVEL
Easy

BLESSINGHa'adama

RECIPE#58248

INGREDIENTS

1 (16 oz) bag of broccoli

3-4 medium potatoes

2 Tbsp onion soup mix or soup of your liking

2 eggs

½ cup milk

1 salt and pepper to taste

2 oz (approx grated cheese (optional)

Place frozen broccoli in a strainer. Run hot water over it briefly to start it defrosting, then let it sit and drain while you go on to step 2.

Peel and boil the potatoes until they are soft enough to mash. Smash the potatoes. Need not be thorough because they will get more smashed in following steps.

Combine the eggs, milk, soup mix, and seasoning. Mix well.

Pour about 1/3 of the liquid into the potatoes and mash it together.

Cut up the broccoli into small pieces. Combine with the remaining liquid mixture.

Press the eggy broccoli into the bottom of your oven-safe dish/pan. Pour some of the remaining eggy mixture over it, but not enough to drown it if there's a lot left - you just want it a bit gooey.

Sprinkle some grated cheese over the broccoli (I used mozzarella but other varieties would work fine. You can skip this step if you don't like cheese or wish to make it parve using parve milk substitute.)

Scoop on the potatoes and press down with the back of a spoon or your fingers. Smash it a bit into the broccoli so it sticks together.

Bake uncovered at 350-400F for about 30 minutes or until you stick a fork in and the broccoli feels done to your preference. Cover if the top seems to be getting done too fast.